Preheat the oven to 1750C. Mix butter with the cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Step 2

Chop the avocados in a bowl, add the cream cheese and beat with a mixer on medium speed until smooth.

Step 3

Add MILKMAID, lemon juices, and the salt and beat until fluffy. Fold the gelatin and mix well. Pour the filling into the crust, cover the surface and chill at least 4 hours.

Step 4

Garnish with whipped cream, if desired, and serve immediately (the top will start to brown as the pie sits).